US2011244081A1PendingUtilityA1

Chocolate Containing Vitamin C and Having a Low Glycemic Load

27
Individually held — no corporate assignee on recordPriority: Mar 30, 2010Filed: Mar 30, 2011Published: Oct 6, 2011
Est. expiryMar 30, 2030(~3.7 yrs left)· nominal 20-yr term from priority
Inventors:Stephen R. TreccaseLisa ProtterDennis Teets
A23G 1/38A23G 1/32A23G 1/40A23G 1/46
27
PatentIndex Score
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Cited by
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References
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Claims

Abstract

A line of chocolate confectionery products that contains naturally occurring Vitamin C at a minimum percentage of 2% of the RDADV recommendation and 4% RDADV of fiber. The formulations contain at least 4% of the RDADV of at least 3 of the following vitamin and minerals: Potassium, Vitamin A, Vitamin C, Calcium, Iron, Vitamin K, Phosphorus, Magnesium, Zinc, and Manganese. All of these RDADVs are met without the addition of supplements. The formulations contain between 10% and 60% coconut palm sugar in order to meet the defined nutrition requirements. In order to overcome agglomeration issues the formulations contain at least 2.5% fiber.

Claims

exact text as granted — not AI-modified
1 . A method of making a chocolate confectionery, comprising:
 providing a nutritive carbohydrate coconut palm sugar containing between 1.0 and 4.0 percent moisture, between 1-4 percent ash content, and greater than 75 percent but less 95 percent sucrose content, <12% reducing sugars as invert sugar; and   mixing the nutritive carbohydrate coconut palm sugar into a fiber and a fat to obtain a final formulation that contains at least 2.5 percent fiber and a minimum of 30 percent fat; and   shearing or grinding the mixture until the largest particle size of all the ingredients is less than 60 microns and greater than 15 microns.   
     
     
         2 . The method of  claim 1  wherein each formulation contains a minimum of 2.5% by weight of fiber to prevent the agglomeration of the nutritive carbohydrate coconut palm sugar particles with either themselves or the other ingredients. 
     
     
         3 . The method of  claim 3  wherein the fiber is selected from one of the fibers found in cocoa solids, nuts, seeds, flours made from nuts and seeds, grains, legumes, fiberous roots, non-starchy vegetables, and chicory. 
     
     
         4 . The method of  claim 1  further comprising the step of:
 grinding the fiber containing ingredients intimately with fat ingredients to a point where a homogenous, finely ground, smooth on the tongue paste is obtained prior to adding the nutritive carbohydrate coconut palm sugar. 
 
     
     
         5 . The method of  claim 1  further comprising the step of:
 trickling the nutritive carbohydrate coconut palm sugar into finely ground fat and fiber containing paste over a period of time. 
 
     
     
         6 . The method of  claim 6  further comprising the step of:
 reducing the particle size of the nutritive carbohydrate ingredient when it has a large amount of particles over 500 microns through a blade blender to a particle size of 400 microns or less in order to prevent agglomeration of the larger particles. 
 
     
     
         7 . The method of  claim 1  further comprising the steps of:
 adjusting the speed of the agitation to keep all ingredients in suspension; and 
 agitating until all of the fiber has been release from the fiber containing ingredients. 
 
     
     
         8 . A chocolate product comprising
 15 to 85% by weight nutritive carbohydrate;   30 to 50% by weight fat;   less than 1.5% emulsifiers;   at least of 1.2 mg of Vitamin C; and   at least of 0.5 grams of fiber content per 40 grams of serving of a product.   
     
     
         9 . The product of  claim 8  containing,
 less than 15% by weight of the coconut palm sugar; and 
 more than 3% by weight milk fat, 12% by weight milk solids, or 15% by weight of chocolate liquor. 
 
     
     
         10 . The product of  claim 9  wherein a vegetable derived oil, fat, or stearins is substituted for part or all of the cocoa butter. 
     
     
         11 . The product of  claim 8  containing,
 less than 15% by weight of the coconut palm sugar; 
 more than 3% by weight milk fat, 12% by weight milk solids, or 35% by weight of chocolate liquor. 
 
     
     
         12 . The product of  claim 11  wherein a vegetable derived oil, fat, or stearins is substituted for part or all of the cocoa butter. 
     
     
         13 . The product of  claim 8  containing,
 less than 15% by weight of the coconut palm sugar; 
 more than 3.5% by weight milk fat, or 14% by weight total milk solids, or 20% by weight of cacao fat; and not more than 55 percent by weight nutritive carbohydrate; and 
 not more than 1.5% by weight total emulsifier. 
 
     
     
         14 . The product of  claim 13  wherein a vegetable derived oil, fat, or stearins is substituted for part or all of the cocoa butter. 
     
     
         15 . The product of  claim 8  containing,
 less than 15% by weight of the coconut palm sugar; 
 more than 3.39% by weight milk fat, 12% by weight total milk solids, or 20% by weight of cacao fat; 
 not more than 55 percent by weight nutritive carbohydrate; and 
 not more than 1.0% by weight total emulsifier. 
 
     
     
         16 . The product of  claim 15  wherein a vegetable derived oil, fat, or stearins is substituted for part or all of the cocoa butter. 
     
     
         17 . The product of  claim 8  containing,
 less than 15% by weight of the coconut palm sugar; 
 more than 3.39% by weight milk fat, 12% by weight of sweet cream buttermilk solids, total milk solids, or 20% by weight of cacao fat; 
 not more than 55 percent by weight nutritive carbohydrate; and 
 not more than 1.0% by weight total emulsifier. 
 
     
     
         18 . The product of  claim 17  wherein a vegetable derived oil, fat, or stearins is substituted for part or all of the cocoa butter. 
     
     
         19 . The product of  claim 8  containing,
 less than 15% by weight of the coconut palm sugar; 
 more than 3.39% by weight milk fat or 12% by weight of skim milk solids; and 
 not more than 1.0% by weight total emulsifier. 
 
     
     
         20 . The product of  claim 19  wherein a vegetable derived oil, fat, or stearins is substituted for part or all of the cocoa butter. 
     
     
         21 . The product of  claim 8  containing,
 less than 15% by weight of the coconut palm sugar; and 
 more than 3.39% by weight milk fat. 
 
     
     
         22 . The product of  claim 21  wherein a vegetable derived oil, fat, or stearins is substituted for part or all of the cocoa butter. 
     
     
         23 . The product of  claim 8  containing at least 6.8% by weight nonfat cacao solids. 
     
     
         24 . The product of  claim 8  containing at least 5% nuts or more than 33% by weight of nuts selected from either Brazil, Cashew, Almond, Hazelnuts, Macadamias, Pecans, Pine nuts, or peanut. 
     
     
         25 . The product of  claim 24  wherein a vegetable derived oil, fat, or stearins is substituted for part or all of the cocoa butter. 
     
     
         26 . The product of  claim 8  containing at least 5% fruit powders or more than 25% by weight of fruit powders. 
     
     
         27 . The product of  claim 26  wherein a vegetable derived oil, fat, or stearins is substituted for part or all of the cocoa butter. 
     
     
         28 . The product of  claim 8  containing at least 5% fiber or more than 33% by weight of fiber. 
     
     
         29 . The product of  claim 28  wherein a vegetable derived oil, fat, or stearins is substituted for part or all of the cocoa butter.

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